It seems to be that on Sundays I make a daring feat of culinary trials. This Sunday readers, I made macaroni and cheese. The first person I told this to remarked, “the Blue Box”? Then after the next several people asked he same, exact questions, I started to throw in what is the signifier of this mac n’ cheese to me, it was “mature.” As in, “No, I made a mature macaroni and cheese.”
Readers, the words I would use to describe this treat are those that I would to define a hearty wine. “Robust, nutty, aged, etc” and a little pricey. I bought 3 blocks (20oz) of Vermont White Sharp Cheddar and 8oz of Gruyere. I got potato bread to cut up and cook for the bread crust topping, and I already had nutmeg, but had to buy Cheyenne red pepper.
I thought the finished product, though not the type of momma’s home cooking mac n’ cheese casserole, was still very comforting, just not in a gorge-yourself-until-you-don’t-feel-the-pain type of way. Which seems to be a strong point of this particular dish. I really like the bread on top and how it has a very crunchy texture to something as soft as macaroni and cheese.
I also want to give a very confusing for me shout-out to my cook book, which was Martha Stewart, yes that old Mistress of the Macabre had VERY easy to follow directions that were literally the most helpful ones I have used to make any dish ever. Or at the very least, it was written in a way where Readers, I did not get overwhelmed one time!
Readers, the words I would use to describe this treat are those that I would to define a hearty wine. “Robust, nutty, aged, etc” and a little pricey. I bought 3 blocks (20oz) of Vermont White Sharp Cheddar and 8oz of Gruyere. I got potato bread to cut up and cook for the bread crust topping, and I already had nutmeg, but had to buy Cheyenne red pepper.
I thought the finished product, though not the type of momma’s home cooking mac n’ cheese casserole, was still very comforting, just not in a gorge-yourself-until-you-don’t-feel-the-pain type of way. Which seems to be a strong point of this particular dish. I really like the bread on top and how it has a very crunchy texture to something as soft as macaroni and cheese.
I also want to give a very confusing for me shout-out to my cook book, which was Martha Stewart, yes that old Mistress of the Macabre had VERY easy to follow directions that were literally the most helpful ones I have used to make any dish ever. Or at the very least, it was written in a way where Readers, I did not get overwhelmed one time!
Mature Mac N Cheese, Renee woulod be proud! I know I am. Happy Birthday! All my love and Blessings. Dad
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